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Coconut Cream Pie

A classic American dessert featuring a buttery crust, silky coconut custard filling, and fluffy whipped cream topping finished with toasted coconut flakes.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 4 hours
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pie Crust
  • 1 pre-baked 9-inch pie crust
Coconut Custard Filling
  • 2.5 cups whole milk
  • 1 cup coconut milk
  • 0.75 cup granulated sugar
  • 0.33 cup cornstarch
  • 0.25 tsp salt
  • 4 egg yolks large
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 1 cup sweetened shredded coconut
Whipped Cream Topping
  • 1.5 cups heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
Garnish
  • 0.5 cup toasted coconut flakes

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Prepare and cool the pre-baked pie crust.
  2. Whisk sugar, cornstarch, and salt in a saucepan, then gradually whisk in milk and coconut milk.
  3. Cook over medium heat, stirring constantly until thickened.
  4. Temper egg yolks with hot mixture, then return to saucepan and cook until thick and glossy.
  5. Remove from heat and stir in butter, vanilla, and shredded coconut.
  6. Pour custard into crust, cover with plastic wrap, and chill for at least 4 hours.
  7. Whip cream with sugar and vanilla until soft peaks form.
  8. Spread whipped cream over pie and top with toasted coconut flakes before serving.

Notes

For best results, chill overnight and add whipped cream topping just before serving.